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Sausage, butternut and kale traybake
Serves: 4
Total time: 
Recipe photograph by Dan Jones
Sausage, butternut and kale traybake
Serves: 4
Total time:
See more recipes
Nutritional information (per serving)
Calories
424Kcal
Fat
27gr
Saturates
10gr
Carbs
25gr
Sugars
13gr
Fibre
8gr
Protein
17gr
Salt
1.2gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 1 x 375g (pack of 12) chipolata sausages
- 2 x 320g packs prepared butternut squash
- 1 red chilli, deseeded and finely diced
- 1 tsp cumin seeds
- ½ tbsp oil
- 1 x 150g pot natural yogurt
- 1 garlic clove, crushed
- juice of ½ lemon
- 1 x 200g pack kale
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the sausages, squash, chilli, cumin seeds and oil in a large roasting tin; toss. Roast for 40 minutes; turn the sausages once halfway.
- Meanwhile, stir the yogurt, garlic and lemon juice with a pinch of salt. Put the kale in a colander in the sink and pour over a kettle of freshly boiled water; drain.
- After the 40 minutes, add the kale to the tin. Toss and return to the oven for a final 5 minutes; serve with the yogurt drizzled over.